Master of Science / Food Science Institute / J. Scott Smith / Heterocyclic amines (HCAs) are potentially carcinogenic and highly mutagenic byproducts
of the Maillard browning reaction that form specifically in high temperature cooked
meat products. Consumption of HCAs has been associated with various cancers including
prostate, breast, colon, and pancreatic cancers and efforts have been made to understand
formation and inhibition of these compounds. Chemical model systems are a preferred method to
study the in vitro formation and inhibition of HCAs as the complex matrix effects found in meat
are eliminated. Two black pepper extracts were evaluated for their efficacy on PhIP formation in
model systems, but no significant results were observed. Secondly, four Maillard reaction
variables were evaluated for their effect on formation of five HCAs (IQ, IQx, MeIQ, MeIQx, and
4,8-DiMeIQx) in chemical model systems with an effort to define an ideal model system.
Precursor molar concentration (0.2/0.2, 0.4/0.4, 0.6/0.6, and 0.8/0.8 mmol), water percentage (0,
5, 10, and 15%), sugar type (fructose, galactose, glucose, and lactose), and sugar molar amount
(quarter, half, equi, and double molar) were the four Maillard variables examined in the study.
Additionally, four antioxidants (butylated hydroxyanisole (BHA), epigallocatechin gallate
(EGCG), rosmarinic acid, and naringenin) were evaluated for their effect on HCA formation in
chemical model systems. All four Maillard variables had a significant effect (p < 0.05) on the
formation of HCAs in the model system, with an interaction effect occurring between water
percentage and precursor concentration. The four antioxidants had no effect on the formation of
HCAs in the model system. A model system containing 0.6/0.6/1.2 mmol of threonine,
creatinine, and glucose, with 15% water was determined to be the best representative chemical
model system for the formation of HCAs commonly formed in meats.
| Identifer | oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/20474 |
| Date | January 1900 |
| Creators | Dennis, Cara L. |
| Publisher | Kansas State University |
| Source Sets | K-State Research Exchange |
| Language | en_US |
| Detected Language | English |
| Type | Thesis |
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